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Chicken Tequila

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Submitted by Melani

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 237
CUP ML CHICKEN BROTH
strong
9 260.1
OUNCES ML/G TOMATOES
whole, undrained
3 3
CLOVES CLOVES GARLIC
minced
2 2
EACH EACH CHICKEN BREASTS
boneless
½ 118
CUP ML TEQUILA *
2 2
EACH EACH LIME JUICE *
1 1
HEAVY DASH HEAVY DASH CAYENNE PEPPER *
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
½ 2.5
TEASPOON ML CORIANDER
1 1
X X SALT
to taste *
1 1
X X OLIVE OIL *

Directions

Simmer the chicken breasts in the stock, until tender.

Remove and cube.

Set aside, reserving stock.

Sauté the garlic in olive oil.

Add tomatoes (breaking up) and the remaining ingredients; simmer, covered ½ hour.

Add chicken and re-heat. Toss with cooked noodles.

If sauce becomes too thick, add the chicken stock.

Sprinkle with parmesan cheese and garnish with fresh basil or parsley leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 114 21% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 127mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 15%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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